Crock pots are pretty amazing. I was feeling a little under the weather on Thursday so I made a chicken soup that evolved in hour 6/7 of total slow cooking time into this warm and wonderful Greek soup.
My version made in a 6 quart crock pot includes :
-one free range, antibiotic- free chicken breast
-two liters of water
– one can white cannellini beans
– one half bag of kale
– two tablespoons of salt
– one tablespoon of herb de provence
-three cups of cooked mixed brown and white rice
Cook 3 hours on high, then 3 hours on low heat setting. Then :
– whisk two eggs briskly with a half a cup of freshly squeezed lemon and mixed with a couple ladlefuls of broth.
-add lemon-egg-broth mixture back in to soup.
Real chicken soup did the trick!